Leek & Blue Cheese Polenta

Ingredients:

1 cup	Polenta
4 cups	Chicken Stock
2 TBSP	INFUSED Garlic Olive Oil
2	Leeks, washed, white portion sliced thin into rounds
1/3 cup	Blue Cheese, crumbled
To Taste	Kosher Salt and Freshly Ground Black Pepper

Directions:

Heat 1 TBSP of INFUSED Garlic Olive Oil over medium high heat, in a 3-4 quart sauté pan.

Sauté leeks for 6-8 minutes, until tender. Increase heat, add 4 cups of chicken broth and bring to a boil.

Gradually whisk in polenta. Reduce heat and cook until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes.

Remove from heat and stir in remaining INFUSED Garlic Olive Oil and Blue cheese until melted. Adjust seasoning. Serve with pan juices.

Great as a side dish to our Garlic & Lemon Roasted Chicken.

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